Miso banana bread
Bread
I've recently been obsessed with miso, putting it in pasta, sauces, and now, in banana bread! The miso here works surprisingly well, giving the classic banana bread a whole new layer of addictive, robust savoriness, just like the best salted caramel and dark chocolate with sea salt. I took inspiration from a <a href="https://www.foodandwine.com/recipes/miso-banana-bread">recipe</a> by Jamie Bissonnette and Ken Oringer, two James Beard Award–winning Bostonian chef-icons, and adapted their idea into another banana bread recipe that I’ve been using for some time now, one I picked up from a restaurant-bakery I used to work at in Kuala Lumpur.
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